“Foamation: The Science of Foam“


Foam – or head – is a defining feature of beer and one of the characteristics that sets it apart from other carbonated beverages, such as soda and sparkling wine. Several factors affect how foam is formed in beer, from raw ingredients to brewing process to proper beer service. Foamation will cover how foam forms, foam stability and collapse, disproportionation, and how various steps in the beer making and serving process affect foam in beer.

DATE: Nov 10th
TIME: 12:45p – 2PST

“qPCR and Why it’s a Must-Have Tool“

This presentation will go over all of the basic principles and applications of qPCR. Highlighting the importance of beer spoiler testing and the key strengths qPCR provides. Topics covered in detail will be: -Overview of PCR and qPCR mechanisms -Differences between PCR and qPCR -qPCR chemistry, process, and analysis -Detection of VBNC’s -addressing extracellular DNA and PCR inhibitors commonly found in beer -benefits and making use of quantitative results.

DATE: Nov 10th
TIME: 3:00p – 4PST

“IBUs and the SMPH Model“

When planning a beer, we often try to predict what we can before brewing, to get a beer as close as possible to our intent. In addition to original and final gravities, ABV, color, and pH, one of the parameters we design for is bitterness. The IBU is an objective measure of a beer’s bitterness level, and it has been shown to have a strong correlation with perceived bitterness. Various models exist to predict IBUs, but these models were mostly developed several decades ago. Our collective knowledge of hops and IBUs has increased greatly since then. This presentation discusses what the IBU is (and what it is not), and it introduces a new model for predicting IBUs, called SMPH. The results of several IBU models are evaluated on a set of 18 data points (from finished beer).

DATE: Nov 10th
TIME: 2:00p – 3PST

“Usage of Enzymes to Maximize Extract and Profits“

“From malt supplier to final dry hop, enzymes play a critical role in every step of the brewing process, but how well do we know these purpose-driven proteins? Endogenous enzymes are present in the malt and there is critical information that needs to be known to make important brewing decisions because sometimes the malt is not able to meet the desired brewing specifications. Exogenous enzymes can be added to complement those nascent in the malt but can also be used to address other concerns when using alternative grains like sorghum, buckwheat, and corn. There are even enzymes to address problematic proteins and off-flavors! But what about those that are not desired that appear from a hop addition, resulting in the infamous hop creep, and how can this be addressed? As climate and beer styles change, it is more critical than ever to be aware of the options for attaining a consistent product while avoiding the “lions and tigers and bears” along the way!

DATE: Nov 10th
TIME: 4:00p – 5PST

“Microwaving Micro Media“

The major price barrier breweries face for implementing microbiological testing rests solely on the cost of sterilization. Pressure cookers and autoclaves are expensive, energy hungry, potential safety hazards, and time consuming. This talk aims to discuss the sustainable use of microwaves in the beer laboratory as an alternative for quick, safe, affordable, and easy sterilization of microbiological growth media.

DATE: Nov 11th
TIME: 1:00p – 2PST

  “A Day in the Lab“

The idea of adding a quality control program to an already busy schedule can seem overwhelming. This talk will help break down the daily tasks required to start a lab. Find out what a day in the lab looks like and how you might be able to incorporate a quality program into your brewery.

DATE: Nov 11th
TIME: 4:00p – 5PST

  “Optimizing Your Cellar Operations“

Making quality beer is hard. In brewery operations, we must do the magic of creation, from idea to finished product. While wort creation is important, delicious wort can be spoiled in the cellar. I will argue in this presentation that good cellar management is a principle but often overlooked way to achieve the next level of brewing excellence.

DATE: Nov 11th
TIME: 3:00p – 4PST

  “Hops and Oates: an early 80s Smooth Rock Approach to Starting a Sensory Program”

No matter how big and small your brewery may be, or how long you’ve been in business, it’s never too late to get a sensory program up and running. In this session, we’ll tackle ways to get some simple sensory rolling, including developing and training your panel, setting goals for your program, developing true to brand guidelines, and ways to use your sensory program results to improve your products.

DATE: Nov 11th
TIME: 2:00p – 3PST